Tomatoes Provencal

Directions

1. 1
   Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end).
2. 2
   Chop the parsley and garlic together to make persillade.
3. 3
   There should be 1/2 cup.
4. 4
   Preheat oven to 250 degrees.
5. 5
   In each of two heavy skillets heat about 1 tablespoon of the oil until very hot.
6. 6
   Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly.
7. 7
   Arrange the tomatoes cut side up in a gratin dish suitable for serving.
8. 8
   Sprinkle with the pepper and salt.
9. 9
   To the drippings in the pan add the remainder of the oil and the persillade.
10. 10
    Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes.
11. 11
    Put the tomatoes in the warm oven for a few minutes before serving.
12. 12
    If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.